Beef Cobbler

Really good for feeding a lot of people in a small confined space and really really good on a cold winter night.

Cube a good quality stewing steak (~200g per person) and sear in botton of pressure cooker – do in batches to avoid stewing. Add lots of peeled shallots (2 per person) or pickling onions or coarsely chopped onion and caramelise slightly add back meat thickly sliced carot (1/2 per person) and thickly sliced parsnip (1/4 per person), throw in some bay leaves, pepper corns and mixed herbs half cover with a reasonable quality red wine and top to just cover meat with water. Pressure cook for 30 mins. De-pressurise and add coarsely chopped mushrooms (I use portabellos and abouit 2 per person), beef stock cubes crumbled (about 1/2 for each person) and a good squeese of tomato paste (about 1/3 of a tube) and pressure cook for a further 30 mins. De-pressurise, season with salt and ground pepper. Thicken with cornflour & water so that gravy is consistency of pouring cream.

While beef stew is cooking make a scone topping. Use self raising flour seasoned with a little salt(about 1/2 cup per person) and cut in butter (a few big lumps – suppose about 50g per person) – get in and use your hands – should look like mealie meal (ground corn) and be a very pale yellow. Bind with water to make a thick sticky dough – knead very lightly and press out on a floury board. Cut into rounds with a cutter (or wine glass if that is all you have).

Put beef stew into a large roasting dish (well relatively large as boats have dainty ovens) arrange scone rounds on top covering as much ot teh top as possible and bake for 20-25 minutes in a hot oven. Scones should be golden brown and cooked through.

Serve with steamed broccoli or other vegetables.

Sit back and watch the dinner being demolished, all the while skiting about what a good cook you are!